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Green Tomatoes

October 23, 2011

What to do with all those green tomatoes at the end of the season?  We plowed under all our plants last weekend, built a new compost bin, and spread a fresh layer of compost on top of everything.  But before we did all that, I picked every tomato out there.  I was sure they’d ripen if I just left them alone, but I also knew we couldn’t eat that many before they spoiled, and I already had plenty of sauce.   So I did some searching, and found 3 recipes I just had to try.  Here are pictures of what I made:

Red and Green Tomato Salsa — this was a mixture of green tomatoes, red and yellow tomatoes, sweet onions, bell peppers, salt, pepper, garlic salt, lime juice and lemon juice.  Delicious!


Green Tomato Mincemeat — chopped green tomatoes, chopped apples, raisins, brown sugar, and spices are all that’s in this.  Then you let it cook down for 3-4 hours and in the end it tastes exactly like mincemeat!  I put 3 quart size ziplock baggies of this mixture in the freezer for later use.  I’m thinking at least one pie and some moons will be in order!


Green Tomato Cake —  very similar to a zucchini cake or a spice cake.  Unfortunately, I originally gave it low marks the day I made it because it smelled like cooked tomatoes when it was pulled from the oven, and then was very dry and off-tasting when I frosted it.  However, I served it the next day and others sampled it as well and we all agreed it was good.  I guess it’s one of those make-ahead recipes.

5 Comments leave one →
  1. October 24, 2011 10:39 am

    Red velvet cake is also much better if it sits overnight. Odd!

    • October 24, 2011 12:57 pm

      Red velvet cake is much better period 🙂 But unfortunately not as healthy. But all things in moderation, right?

  2. October 24, 2011 1:06 pm

    Yes. Of course right now moderation means baking a cake, enjoying a small slice, and sending the rest home with Peter. 🙂

  3. June 6, 2012 8:15 am

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